Combine eggs, ricotta cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a large fork, mash until a chunky paste forms. Season with salt and pepper as desired.

2

Toss 2 tablespoons oil, 1/2 cup parsley leaves, 1 tablespoon lemon juice, tomatoes, and olives in a medium bowl. Gently add in large chunks of tuna.Be careful not to over mix. Season with salt and pepper as desired.

3

Toast bread. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.